Salmon Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and keeps well for about 36 – 48 hours in the fridge.
Serve with Roasted Tomatoes
Ingredients
| 1 spray Spray olive oil |
| 16 Ounces Fresh atlantic salmon |
| 1 Large Shallots, raw (finely diced) |
| 1 clove Garlic, raw (minced) |
| 3 small stalk Celery, raw (diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 3 Tbsp. Fresh dill (chopped) |
| 1 lemon yields Lemon juice |
| 2 Tbsp. Olive oil |
| 2 Tbsp., drained Capers |
| 1/4 cup, slivered Almonds |
Instructions
While the oven is preheating place the salmon filet on a cutting board flesh side down. Score the skin about 1/2 inch apart.
When the oven is at temperature spray the skillet lightly with olive oil. Place the salmon in the oven skin side down. Roast for 8 minutes and remove the pan from the oven. Let the salmon rest in the pan for 2 minutes and remove placing on a plate skin side up. Chill for at least one hour.
Flake the salmon and mix together in a large bowl with the shallot, garlic, celery, salt, pepper, dill, lemon juice, olive oil, capers and slivered almonds.
Chill for at least an hour.
Serve this recipe with one of these vegetable side dishes.
Roasted Tomatoes
Preheat the oven to 375°F. Place a large skillet in the oven. When the oven is hot lightly spray the pan with olive oil and place the tomatoes in stem side down. Roast for 30 minutes and remove from the oven. Turn the tomatoes over so they are stem side…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love this recipe with the roasted tomatoes. The salad is a lovely bright lemony dill flavor and the tomatoes add the sweetness. If you are going to serve this on sandwiches or just as part of a composed salad a touch of tomato paste – about 2 teaspoons – will give it a similar sweet flavor.